Ingredients
- 2 tablespoons sesame oil
- 2 tablespoon canola oil
- 1/2 head green cabbage, shredded
- 1 cup julienne carrots
- 1 cup julienne snow peas
- 1 tablespoon corn starch
- 1/4 cup soy sauce
- 8 egg roll wrappers
- Peanut oil, for deep frying
- 1/4 cup dry mustard
- 1/4 cup water
- Cilantro leaves, garnish
Directions
In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.
















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By erin.bashford
on October 12, 2011
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Love these egg rolls- I would even go as far as to say that they are better than any I have tried in a restuarant!... I modified it a little by adding Emeril's essence- FANTASTIC... my husband is ALWAYS begging me to make these :D.
By veghead_7
North Dakota
on March 11, 2011
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It really wasn't too hard to make.. but if the oil isn't hot enough when you put the rolls in, it definitely doesn't go as well. Plus, they are super oily to eat.
By maidenlane
Overland Park, ...
on March 09, 2011
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Very good, but, why is this filed under meat? To Texasgalbc_131, it says to mix the dry mustard with water and drizzle over egg rolls before serving. cielle.salazar_... great idea on using coleslaw mix, I do it too, save on having to cut carrots as well. I use very little oil and just watch and turn them constantly so the outside gets crisp without drowning the inside in grease.
Read all 16 reviews